Thanksgiving Pig? Glazed Cranberry Pork Roast… Your Newest Holiday Tradition

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Cranberry Glazed Pork Roast | Chef Alli's Farm Fresh KitchenRaise your hand if you’re turkey tired. Too difficult? Too big? Too traditional? It’s OK! We all need a little shaking up now and then and this is 2016… Polly Pig is pushing ol’ Tom Turkey out the {oven} door. You must consider my Glazed Cranberry Pork Roast for this year’s big Thanksgiving meal. Think warm cranberry orange sauce oozing over a juicy, moist pork roast (that only took an hour and a half!). No one will miss Tom. I promise!

Eat Pork! | Chef Alli's Farm Fresh Kitchen

Enjoyed visiting with Teresa Flory from Flory Family Farms in Douglas County!


If you can’t bear the thought of breaking tradition, fix it up on one of the lesser days while family is still in town and the festivities are still in the air. Or save it for Christmas when the meal isn’t quite so traditional. The cranberries and cinnamon will make your holidays brighter than ever.

Glazed Cranberry Pork Roast

Glazed Cranberry Pork | Chef Alli's Farm Fresh Kitchen
4 lb. boneless pork loin roast
1 Tbs.cornstarch
1/2 tsp. cinnamon
1/2 tsp kosher salt
zest and juice from 1 orange
1/4 cup white wine
1/3 – 1/2 cup granulated sugar
12 oz. bag fresh cranberries
1 large red onion, peeled and cut into 8 wedges
1 orange, cut into 6 wedges
Combine cornstarch, cinnamon, salt, and orange zest in a small saucepan over medium heat; whisk in orange juice, wine and cranberries. Cook, stirring often, until cranberries begin pop and mixture has thickened; reserve.
Preheat oven to 325 degrees F. Place roast into a shallow roasting pan or large cast iron skillet; roast for 1 hour, then add onion wedges to pan around roast.  Spoon about 1/2 cup cranberry mixture over roast and onions; continue to roast for 35-55 more minutes, just until meat thermometer registers 145 degrees F. at the center of the pork.  Cover pork and let rest for 5-10 minutes before slicing.
To serve, cut roast into thick slices, then spoon warm cranberry sauce over each slice.

Now You’re Cookin’,
Chef Alli

**This recipe was featured as part of Chef Alli’s Farm Fresh Kitchen on WIBW 13 News, November 2016. Special thanks to the farmers and ranchers of the Kansas Farm Bureau for making this segment possible!

Disclosure of Material Connection: This is a “sponsored post.” The company who sponsored it compensated me via a cash payment, gift, or something else of value to write it. It may also contain “affiliate links”. This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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[…] & sage crust), Dad’s famous Turkey & Gravy, Garlic & Rosemary Leg of Lamb, and Cranberry Pork Loin. For dessert, we went simple and enjoyed some store bought pumpkin pie and I made a classic […]

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